Scallops with Lentils and Bacon is ideal as a fantastically tasty starter or suitably scintillating summery lunch or supper served with crusty French bread.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: French
Keyword: Scallops
Author: Christian
Ingredients
18 diver caught Jersey Scallopswashed and patted dry
200gramsPuy Lentils
6slices Smoked Streaky Baconcut into very thin strips
First, wash the lentils in a sieve under cold running water. In a medium size, heavy-bottomed saucepan heat the cider, vinegar, half the shallots, a bay leaf, and the cloves. Reduce the volume by three quarters and strain into a small pan or bowl, add the sugar and season well then set aside.
Heat thirty grams of butter and twenty-five milliliters of oil in a second heavy bottomed pan and sauté the bacon pieces until crisp for about ten minutes. Remove the bacon with a slotted spoon and place on some kitchen paper to drain. Sauté the remaining shallots, carrots, and celery for twenty minutes until soft gently colouring to add extra flavour.
Stir in the tomato purée, thyme, and garlic and cook for a further minute, add the lentils and stock and bring up to a gentle simmer. Season well and cook until tender, stirring occasionally for around half an hour. The lentils will absorb the flavours of the stock and vegetables, add a little boiling water if they start to stick. Once the lentils are soft add the cherry tomatoes and stir.
For the Scallops
Melt fifty grams of butter with a good splash of oil in a large heavy bottomed sauté pan over medium-high heat. When the butter is foaming add half the scallops, then and only then season generously and cook until brown. This normally takes around two minutes, flip over the scallops and cook for one more minute.
Place the scallops on kitchen paper and keep warm and wipe out the pan. Cook the remaining scallops and drain. Gently warm the lentils and bring the cider reduction to a simmer. Whisk the remaining cold butter into the cider sauce and remove from the heat.
To serve place some lentils or a plate in each scallop shell and top with the scallops and bacon pieces. Drizzle with the cider sauce and top with the herbs.